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Diabetic Friendly Cashew Chicken

  • 25minutes
  • 305calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, C, P
MineralsNatrium, Fluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb boneless skinless chicken breast , cut into strips

  2. 1/4 cup orange juice

  3. 4 teaspoons cornstarch , divided

  4. 1 teaspoon vegetable oil

  5. 1/4 cup chopped cashews

  6. 1 (8 ounce) can sliced water chestnuts , drained

  7. 1 cup chopped green pepper

  8. 1/2 cup chopped green onion

  9. 1 tablespoon minced gingerroot

  10. 1 cup reduced-sodium fat-free chicken broth

  11. 2 tablespoons low sodium soy sauce

  12. 1 (11 ounce) can mandarin oranges in light syrup , drained

  13. 3 cups cooked brown rice (cooked without salt or fat)

Instructions Jump to Ingredients ↑

  1. Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour.

  2. Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30 seconds. Remove from skillet; set aside. Add chicken mixture to skillet. Cook, uncovered, over medium-high heat 8 minutes or until chicken is lightly browned, stirring constantly. Add water chestnuts and next 3 ingredients; cook 5 minutes.

  3. Combine broth, soy sauce, and 1 tablespoon cornstarch; add to chicken mixture. Bring to a boil; reduce heat, and cook, stirring constantly, until thickened.

  4. Remove from heat; stir in oranges. Spoon chicken mixture over rice, and sprinkle with cashews. Serve immediately.

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